Graileys Fine Wines Blog

Super Tuscans have a long history of being… well, Super… But it all had to start somewhere and that was with Mario Incisa della Rochetta and a small little wine called Sassicaia. In 1968 Sassicaia made a name for themselves and bucked tradition planting Cabernet Sauvignon and Merlot cuttings from the famed Lafite vineyard in a small uncultivated area of Italy called Bolgheri.

Sunday evenings tasting with Piero Incisa Rocchetta will go down in the Graileys annals of one of the best. Piero captivated the table with his nonchalant personality, fabulous wine, and Italian charm. It is a pleasure to see Graileys hosting such esteemed winemakers and owners from some of the world’s oldest and most prominent families. Piero was down to earth and had the table asking great questions with lots of interaction between our guests and the winemaker. Along with Sassicaia Piero has branched out and found some very special vineyard sites in Patagonia. The Pinot Noirs he’s making in tiny quantities were a revelation, stunning wines that will become highly sought after in the coming vintages I believe. Bio Dynamic farming is his passion and listening to him describe the process and effect it has on the vines and wines was intriguing, here are some tasting notes taken on the night by our very own A.J McClellan……..

2008 Salviano Orvieto – An excellent way to start the tasting with crisp acidity and ripe fruits. The nose spoke of green apples and lemon zest while the palate was full of tropical spices and ripe fruits.

2009 Barda Pinot Noir – A great example of what you can do with Pinot Noir in Argentina. Balanced nose with dusty cherry and soft spice mixed with big earth. The palate was showing well with forest floor and rocky soils. Very elegant but still powerful and unwavering in its perfect balance.

2006 Bodega Chacra Cincuenta Y Cinco Pinot Nor - This Bodega Chacra is from vineyards planted in 1955. Amazing dense earthy aromas with a floral component that expand in the glass. This wine was amazing from the moment it was poured  but it only grew in the glass developing more complexities as it opened up. I was very impressed with this wine showing like a Grand Cru Burgundy with bright Bing cherries covered with a fine layer of dusty compost and mixed with crushed red and purple flowers. This wine far out delivers its price range.

2006 Bodega Chacra Treinta Y Dos Pinot Noir - Coming from vineyards planted in 1932 this Bodega Chacra is an anomaly. Single vineyard Pinot Noir with all the complexities that go with harvesting vines that are over 70 years old. This Burgundian style wine hit in all the right places showing earthy tannins and bight complex fruit. This is a wine that requires you to sit and dissect all the small intricacies that make up its robust aroma and palate. Dusty prune, dark cherries, red currant, hints of leather, and sandalwood on the nose. The palate was ever changing going through wet soil, animal fur, crumbled chocolate, top soil, compost, lychee fruit, mashed sweet red currants, muddled mint, and crushed granite. This wine was like drinking from the earth itself. Pure elegance with a long complex finish. This wine has the potential to age for 15-20 years and I would give any Gran Cru Burgundy a run for its money.

2007 Guidalberto – This is the second label under Sassicaia, and once you put your nose in the glass you can tell. Dark ripe fruits of plums and blackberries share their sweetness while nutmeg and clove add spice. The palate was enjoyable with juicy ripe fruits restrained by a earthy backing that balanced the wine perfectly.

2007 Sassicaia – This wine has a long history of excellence and the current release is no exception. Intense and concentrated with red and black fruits hidden behind a wall of twisted gnarled roots buried underneath a century’s worth of rock and earth. The plate was finesseful for a wine of this youth. Exotic   fruits and deep earthy components backed by subtle spice and a long finish.

2006 Barrua – This is a unique wine made from the Carignano grape. Nig jammy fruit start off the palate with subtle wood spice and notes of white pepper. The palate was full filling your senses with boisterous fruit and spicy notes of cardamom, black and white pepper, and tanned leather.

Piero Incisa Rocchetta and AJ McClellan